This Make Ahead Stuffing is a game-changer for your Thanksgiving dinner.

It checks one delicious item off your list and will free up oven space.

With sausage, tons of seasoning and herbs and of course bread, you are set for one scrumptious meal.I’ve made Thanksgiving and Christmas dinner a few times and what I’ve found the most helpful is making the stuffing ahead of time!

In my opinion, stuffing needs to be on the table. It is a vehicle to enjoy gravy and paired with a bite of turkey, it creates the most satisfying bite.

But, sometimes this dish can feel overwhelming. So, I’ve got you covered with this make ahead stuffing that’s going to save you some time.

Ingredients in this Make-Ahead Thanksgiving Stuffing

Sausage, Celery and Onion: Sausages pack a lot of flavour so they’re the base of this recipe along with onions and celery.

Bread: They key to stuffing, make sure the bread is at least a day old and a bit dried out. Or, toast the bread in the oven for a few minutes before using in the recipe.

Herbs & Spices: Sage, rosemary, parsley, salt and pepper bring big flavour!

Stock, Butter & Egg: Keeps this stuffing together.

How to prepare this stuffing recipe

Sauté the sausage, celery and onions to start the dish.
Add the herbs, spices and butter.
Add the bread, stock and egg.
Bake to golden perfection!
Cool, refrigerate and reheat before Thanksgiving dinner.

Make Ahead Sausage Stuffing

Course: dinner

Cuisine: American

Keyword: stuffing

Servings: 6

Packed with fresh herbs, sausage & vegetables, this make ahead stuffing can be made a day ahead so you have an easy Thanksgiving side dish.

Ingredients

250-300 g turkey or milk italian sausages, removed from casing
2 tbsp olive oil, divided
1 small yellow onion, diced
3 celery stalks, chopped
2 tbsp sage, freshly chopped
1 tsp dried rosemary
1/4 cup parsley, fresh chopped
1/2 tsp coarse salt
1/4 tsp ground pepper
1/4 cup unsalted butter
8 cups day-old French bread cubes (up to 2 days old), 1-inch pieces
1 1/2 cups chicken or vegetable broth
1 egg, whisked

Instructions

The day before serving

Pre-heat oven to 350F & butter a 9x12 baking dish.
In a large pot heat 1 tbsp oil over medium heat & add sausage (removed from the casing). Cook for 10 minutes or until cooked through, breaking up into pieces as you cook. Remove sausage from pan to a bowl.
Keep pot on medium heat & add 1tbsp olive oil, onion & celery, cooking for 8-10 minutes until soft.
Add herbs, cooked sausage, unsalted butter, salt & pepper to the pot and stir until butter melted.
Remove pot from heat & add the bread. Pour broth & whisked egg over bread and mix well until the liquid has been absorbed.
Transfer to the baking dish, cover with foil & bake 30 minutes. Remove foil & bake for 15 more minutes.
Let cool completely & store in the fridge overnight.

The day of serving

Day of dinner: remove from the fridge 1 hour before reheating. Cook covered at 350F for 30-40 minutes until warmed through.

Recipe Notes

Want to skip the egg? That's ok; the egg acts as a binder but it's not essential so it will just be a bit looser-textured stuffing.

Make sure to use a sturdy bread like french bread or sourdough.

Festive add-ins to this stuffing:

Dried fruit (cranberries): add in before baking
Chopped or shredded granny-smith apple: saute with the other vegetables
Crisp bacon or pancetta: add in just before baking

Can you prepare stuffing ahead of time and reheat?

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

This recipe is absolutely packed with all the flavours you know and love about festive dinners.